Our fall intern Darren indicated in his flavor profile that he really likes beef machaca. No one on the team had tasted machaca before, so we set out to make it. Our recipe has been combined and adapted from the ones posted on Food Network and Epicurious.

Pull the beef out of the fridge 30 minutes prior to cooking. Pat it dry with paper towels to ensure maximum browning. Discard the marinade.

6

Preheat the dutch oven to medium high. Add the vegetable oil, then sear the beef on all sides, about 4 minutes per side. Brown the beef in in batches to make sure that it browns instead of steams. Reserve on a large plate.

7

Add the onion, bell pepper, garlic, and serrano chiles, dried oregano, cumin, salt and pepper to the pot. Saute for about 5 minutes or until the veggies have softened.

8

Add the beef broth, diced tomatoes, and Tabasco.

9

Add the browned beef and bring to a boil, then cover and simmer on low for about 2 hours until the meat is tender.

10

Transfer the meat to a cutting board and cool for about 15 minutes, then shred with two forks. Transfer the shredded meat back into the pot.

11

Simmer the machaca uncovered until the liquid reduces and thickens, almost dry. Season with additional salt and pepper if needed.

12

Serve with tortillas, lime wedges, and any combination of the optional toppings.